Recent content by hasbrew

I forgot to add '60 page' thread... Moving on.

Managed to get an answer in the ridiculous 60+ intertap thread. Sounds like they are NOT compatible. https://www.homebrewtalk.com/showpost.php?p=7334751&postcount=106

Anyone out there have both the old discontinued ventmatic faucets that had removable nozzles and the new intertap faucets with the same feature? I'm wondering if the nozzles are compatible between the two as they look almost identical online...

I believe it is copper brazing holding it together. From initial searches looks like lye might weaken the brazing.

Have recirculated pbw twice already for over an hour each time (last one was closer to 2.5 hours) and yes, have flushed it both ways.

Got a Therminator that my dad used for years and have been trying to get this thing clean (not spitting out black crap) but I'm about ready to give up. I have baked it twice in the I've (450 deg for 3 hours each time), soaked it in hot pbw four times, and recirculated hot pbw through it twice...

Just moved to a new house and the water has a ton of dissolved solids (1020 ppm as measured with a TDS meter). We have an ion exchange softener (Na) and I just installed an RO system (post the softener) however I can only get the water down to 50-60 ppm. Now to the poll, I purchased one...

I've got a nice pipeline of sours so I'm not worried about wasting 24 oz in the big scheme of things, I'm more interested in legitimate feedback of my Flanders.

I'm wanting to enter a 1.5 year old Flanders Red into a local comp. but I only have two weeks max until the entries are due! I've bottle conditioned my sours before but never dared to test for carbonation within two weeks...any way I can pull this off? Re-yeasting with champagne yeast perhaps...

Looking for some guidance from those with some BJCP competition experience: I have a 2 year old Flanders Red that never got sour enough for my tastes and I will be blending with a lacto soured saison type beer that also aged on some sour cherries. I've already blended small samples and...

I'm sure Jimbo and I would be glad to give you our opinions on it when it's ready! :mug: What part of T-town are you at?

Definitely lesson learned about using a pure culture. I expect I did have some clostridium or competing bugs in the starter but was fairly confident with the correct growth temps, indications, and smells that lacto had a good foothold in the starter. What were your experiences with...

Hi all, Just started dabbling in Wild Brews and ran into an unexpected hiccup: Background Info: I tried to make a Quick turnaround Oud Bruin based off on this blog post: http://www.themadfermentationist.com/2010/07/sour-old-ale-quick-oud-bruin.html I did step up my lacto starter...

Was really impressed with this one, although the yeast you used was 3711 French Saison. Crazy how I just know these things...

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